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September 17, 2011

Soup's On!

While I am not a fan of cooler weather, the one thing I can appreciate is the comfort food that is ushered in with the chill in the air. I love one-pot meals, mostly because I am lazy about washing dishes, but there is something rather "warm-fuzzy" inducing about a big pot of soup bubbling away...
The great thing about soups and other meals of this sort is they are fuss-free and that is a prerequisite during my hectic fall schedule (besides the fact that my beloved Buckeyes are on every Saturday and I'm not one to miss a game). Another added bonus is you can make a big batch and freeze it for days when you just can't fathom the thought of breaking out a saute pan.

The variations on this are endless... because it is fall I am using some root vegetables in the soup, however these vegetables can be changed out for any that you like.

Autumn Minestrone

8 cups vegetable or chicken stock

1 lg. Spanish onion, chopped

2 stalks celery, chopped

3 carrots, chopped

2 tbsp tomato paste

3 cloves garlic, minced

1- 15oz can chopped tomatoes

1/4 cup olive oil

1 medium zucchini, chopped

1 med yellow squash, chopped

1/2 butternut squash, chopped & roasted

3/4 cup ditali pasta

1- 16 oz can kidney beans

2-3 tbsp flat leaf parsley, chopped

1/2 cup grated Parmesan

kosher salt

black pepper

1. Heat olive oil over medium heat in a large pot. Add in carrots, celery and onion. Cook until onions are translucent and carrots are slightly soft, about 10-15 minutes.

2. Add garlic and cook 2 minutes. Add tomato paste and cook for a few minutes.